If you were cutting down on (or cutting out) meat, what would be your first choice of meat swaps?
Don’t worry, I’m not planning on making all my recipes vegetarian!
Just look at the most popular recipes in my sidebar <–
Even though these are updated automatically, I’m guessing that whenever you’re reading this, at least 6 out of 8 of the recipes will have meat in.
So I’m not planning on changing that!
However, a reduction in meat consumption is always a good thing. My aim over the past year or so has been to ensure at least one meat-free day a week, but now that Chris is finally starting to come round to the idea of eggs as a star-player, I think we might be able to get it up to two days.
Speaking of eggs….
That would be one of my meat swaps (see first question).
I’d also happily go for:
- Beans/lentils (like this white bean soup! Although you’d need to swap the parmesan for a vegetarian hard cheese)
- Cheese (Cheese and veggie chickpea burger!!)
- Garlic Mushrooms and Brie on Toast
- These Vegetarian Buddha Bowls
- Cauliflower Fritters with Homemade Tzatziki
- And of course these mushrooms!!
Unfortunately, I haven’t managed to get Chris to successfully eat mushrooms yet (unless they’re well disguised), but that just means all the more for me!
These stuffed mushrooms are mushrooms on a whole new level though!
We have a cheesy, garlicky sauce, topped with panko breadcrumbs and a little more cheese, then baked in the oven until luxuriously oozy, and topped with some teeny tiny pieces of fresh chilli.
Lunch/dinner/supper – this one covers all the bases.
The Cheesy Garlic and Chilli Stuffed Mushrooms Recipe:
Cheesy Garlic and Chilli Stuffed Mushrooms
- 4 large portabello mushrooms
- 2 tbsp unsalted butter
- 1 red chilli I used Fresno variety, finely chopped
- 2 fat cloves of garlic peeled and minced
- 40 g plain (all purpose) flour
- 240 ml milk
- 75 g mature cheddar cheese, grated (use a vegetarian version if needed)
- 35 g mozzarella cheese, grated (use a vegetarian version if needed)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 4 tbsp panko breadcrumbs
- Small bunch of fresh parsley chopped
- Preheat the oven to 180C/350F.
- Cut the stalks out of the mushrooms using a small, sharp knife. Discard (or add to the sauce when you add the cheese).
- To make the sauce, place the butter, half of the chopped chilli and the minced garlic in a medium-sized saucepan and heat on a medium-high heat until the butter melts and starts to bubble. Add the flour and stir with a whisk until a smooth paste forms. Add the milk a splash at a time, stirring with the whisk until smooth before adding the next splash of milk. When all of the milk has been added, continue to stir, whilst heating until the sauce thickens.
- Once thickened, add all but 3 tbsp of the cheddar cheese, all of the mozzarella, salt, and pepper. Stir until the cheese melts, then turn off the heat.
- Place the mushrooms on a baking tray and spoon in the cheese sauce. Top with breadcrumbs and the reserved cheese.
- Place in the oven and cook for 15 minutes until the breadcrumbs are golden brown.
- Sprinkle with fresh parsley and the remaining red chillies before serving.
If you’ve tried my recipe then please rate the recipe and let me know how you got on in the comments below, I love hearing your thoughts and add-ons to my recipes!
You can also follow me on INSTAGRAM, FACEBOOK, PINTEREST, and TWITTERto see what I’m up to in the kitchen, what recipes i’m loving, and of course YOUTUBE to see our latest recipe videos!
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.